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----- Original Message -----
From: Shirley
To: phaed
Sent: Thursday, July 11, 2002 2:59 PM
Subject: strawberry and rubarb jam
Do you have a recipe
Shirley
Hello Shirly,
Yes, I found several. See below. The ones with strawberry jello in them are particularly interesting.
Phaed
Rhubarb And Strawberry Jam
Ingredients :
3 c. fresh cut rhubarb
3 c. sugar
1/2 c. water
1 whole small (3 oz.) box strawberry Jello
Preparation :
Mix rhubarb, sugar and water in a medium sized saucepan. Heat
and simmer steady for 15 minutes. Add strawberry Jello to the hot
mixture and stir well. Pour the mixture into 4 freezer pints and
seal. Label it and freeze. Makes 4 servings.
----------------------------------
Strawberry And Rhubarb Jam
Ingredients :
4 c. rhubarb
4 c. strawberries
3 c. sugar
Preparation :
Cut rhubarb in 1/2 inch piece; wash berries. Add to rhubarb and
cook 20 minutes. Add sugar and cook 15 minutes longer. Pour in
hot, sterile jars, and seal with 1/2 inch melted paraffin. Label.
----------------------------------
Strawberry And Rhubarb Jam
Ingredients :
4 c. rhubarb, cut fine
2 c. strawberries
4 c. sugar
1 pkg. strawberry Jello
Preparation :
Mix rhubarb, strawberries and sugar. Let stand at least 30
minutes. Bring to a boil. Once boiling, let it cook for 12
minutes, stirring all the time. Remove from heat. Stir in Jello
and stir until dissolved. Pour into glasses and cover with paraffin.
----------------------------------
Rhubarb And Strawberry Jam
Ingredients :
6 c. rhubarb
4 c. sugar
1 can strawberry pie filling
1 (3 oz.) box strawberry Jello
Preparation :
Mix rhubarb and sugar; let stand overnight. Bring to boil 10
minutes. Add strawberry pie filling and bring to a boil. Remove
from heat and add strawberry Jello. Put in containers. Makes 5
pints.
---------------------------------------------
Strawberry And Rhubarb Jam
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Preserves Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Strawberries, fresh/frozen
1 Orange
1 c Rhubarb -- fresh or frozen, cut in 1/2 inch pieces
4 c Sugar
Wash, hull and drain berries. Measure slightly
crushed berries. Cut unpeeled orange into quarters.
Remove seeds. Chop or finely grind. Mix all
ingredients in a large heavy bottomed saucepan. Bring
to a boil over high heat. Stir, boiling hard, until
thick. About 12 to 15 minutes. Remove from heat.
Skim off foam and stir for 5 minutes. Ladle into hot
sterilized jars and seal.
-----------------------------------------
Strawberry Rhubarb Jam
strawberries, rhubarb and mint - the first signs of summer!
Rhubarb adds a tart contrast while the mint enhances the fresh,
sweet flavour of BC strawberries.
1/2 cup (125 ml) packed fresh mint leaves & small stems
3/4 cup (175 ml) water
1 3/4 cup (425 ml) finely chopped BC rhubarb, about 1 1/2 lbs (500 g)
2 cups (500 ml) crushed BC strawberries
1 tbsp (15 ml) bottled lemon juice
7 cups (1750 ml) granulated sugar
1 pouch (85 ml) Bernardin Liquid Pectin
Place 7 clean 250 ml or 236 ml mason jars in a boiling water canner;
fill with water, cover and boil hard for 10 minutes to sterilize jars.
Boil SNAP lids for 5 minutes - no longer - to soften sealing compound.
Keeps jars and SNAP lids in hot water until ready to use.
In a large, deep, stainless steel saucepan, bring mint and water to a
boil. Cover and let steep 10 minutes. Discard mint leaves. Finely chop
or pulse rhubarb in a food processor, measure 1 3.4 cups (425 ml);
add to mint water.
Return mixture to a boil, cover and boil gently until rhubarb softens,
about 2 minutes.
Wash, hull and crush strawberries, one layer at a time. Measure 2 cups
(500 ml); add to rhubarb with lemon juice and sugar.
Over high heat, bring mixture to a full rolling boil. Stirring
constantly, boil hard for 1 minute. Remove from heat.
Immediately stir in liquid pectin, mixing well. To prevent floating
fruit, stir slowly for 3 minutes. Skim foam.
Ladle jam into a hot, sterilized jar to within 1/4 inch (0.5 cm) of top
rim (headspace). Using non-metallic utensil, remove air bubbles. Wipe
jar rim removing any stickiness. Centre SNAP lid on jar; apply screw
band securely until fingertip tight. Do not over-tighten. Place jar in
canner. Repeat for remaining jam.
Cover canner; return water to a boil. At altitudes up to 1,000 ft
(305 m), process - boil filled jars - 5 minutes. Remove jars without
tilting. Cool upright and undisturbed for 24 hours; DO NOT RE-TIGHTEN
screw bands. After cooling check jar seals. Sealed lids curve downward.
Remove screw bands; wipe and dry bands and jars. Store screw bands
separately or replace loosely on jars as desired. Label and store in a
cool, dark place.
Makes about 7 - 250 to 236 ml jars.
----- Original Message -----
From: Donna
To: phaedrus
Sent: Wednesday, July 17, 2002 10:51 AM
Subject: homemade ginger ale (nonalcoholic)
> I recently had freshly made ginger ale in a restaurant
> and it was wonderful. Do you have any recipes to make
> the ginger ale at home (nonalcoholic)? Thanks.
Hi Donna,
Try this site:
Ginger Ale
It has instructions and pictures telling how to make a tasty homemade ginger ale.
Phaed
----- Original Message -----
From: Gloria
To: 'phaedrus
Sent: Wednesday, July 17, 2002 11:56 AM
Subject: wedding cake
I am looking for a yellow cake receipt that is like the dense, moist
wedding cakes that I enjoy so much.I have tried basic yellow cake
receipts and have found them to be disappointingly dry.
Your help is appreciated.
Gloria
Hello Gloria,
Well, I don't know much about wedding cakes, but if you want a moist yellow cake, try the ones below.
Phaed
Yellow Cake
Makes 2 - 8 inch layers
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour
2 - 8 inch round pans. Sift together the flour, baking powder and
salt. Set aside.
2 In a large bowl, cream together the butter and sugar until light
and fluffy. Beat in the egg yolks one at a time, then stir in the
vanilla. Beat in the flour mixture alternately with the milk, mixing
just until incorporated. Pour batter into prepared pans.
3 Bake in the preheated oven for 25 to 30 minutes, or until tops
spring back when lightly tapped. Cool 15 minutes before turning out
onto cooling racks.
----------------------------------------------------
Four Egg Yellow Cake
Makes 1 -9x13 inch cake
1 cup shortening
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 3/4 cups milk
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour
one 9 x 13 inch pan.
2 Cream together shortening and sugar. Beat in eggs and vanilla.
3 In a separate bowl, combine flour, baking powder, and salt. Add
to creamed mixture alternately with milk. Mix well. Pour batter
into prepared pan.
4 Bake for 45 minutes, or until cake tests done. Cool.
--------------------------------------------------------
Grandma's Moist Cake
Makes 3 - 8 inch round layers
1 cup butter
2 cups white sugar
4 eggs
2 1/2 cups self-rising flour
1 cup milk
1 tablespoon vanilla extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour
three 8 inch pans.
2 In a medium bowl, cream together the butter and sugar. Beat in
the eggs, one at a time. Combine the milk and vanilla, add
alternately to the creamed mixture with the flour, ending with
the flour. Mix only as much as necessary.
Pour into the prepared pans.
3 Bake for 15 to 20 minutes in the preheated oven. Cake will pull
away from the sides of the pan slightly when done. Allow cakes
to cool in the pans for a few minutes before removing to wire
racks to cool completely.
Makes 12 servings
----- Original Message -----
From: Jeff
To: phaedrus
Sent: Wednesday, July 17, 2002 2:10 PM
Subject: strykla???
My sister in law says she loves Strykla? I can't find anything on
this dish which may be spelt wrong. This is her description of what
it is. Are you familiar with it?
Thanks,
Jeff
It is a croation, slovanian dish of boiled dough with
butter in the inside and browned cracker crumbs over
the top-I thought that was the spelling, guess I was
wrong....maybe their is a "u" in there instead...
Hello Jeff,
I could not find anything listed as "strykla" or "struykla". However, after looking through several hundred Croatian and Slovenian recipes,
I found the one below.
Phaed
Gluhi štruklji
Country Slovenia
INGREDIENTS
50 dag flour
1 teaspoon salt
1 cup water
1 cake yeast
2 tablespoon butter
2 tablespoons breadcrumbs or cracklings
METHOD
Make soft leavened dough. Kneed until it is smooth and let it rise.
Roll out to 1 cmthick sheet. Brush with melted butter and salt and
roll. Let it rise again. Cut dumpling into 2 cm long pieces. Seal
them well by pressing edges together. Cook in water in covered pan
for 3 minutes; turn them and cook in uncovered pan for another 5 minutes.
When cooked, take them off, and pour with melted butter and sprinkle
with breadcrumbs or cracklings and roasted onion. Serve warm.
=====================================
----- Original Message -----
From: Jeff
To: phaedrus
Sent: Thursday, July 18, 2002 2:45 PM
Subject: Re: strykla???
Hate to bother you again. But is the first line of ingredients a typo?
It reads 50 dag of flour. What's a dag?
Thanks,
Jeff
Hi Jeff,
Actually, "dag" is short for "decagram".( 1 dag = 10 grams = 0.01 kilogram ). I see this used in a few Eastern European recipes.
Also, I found that "truklji" is also spelled "struklji", which is pretty close to "strykla". I also found several more recipes. See below.
Phaed
Cottage Cheese Roll- Slovenian
(Sirovi Struklji)
Dough:
1 cup of flour
1 teaspoon salt
2 tablespoons melted butter
1 egg
1/2 cup water
1/2 cup of butter
1/3 cup of crumbs
Filling:
1 box of cottage cheese
2 eggs
1 tsp salt
2 T sugar
Place dough on floured board, knead it until smooth. Cover it and let it
rest in warm place for two hours. Brown lightly 1/2 cup of butter 1/3 cup
of crumbs. Cool to lukewarm and put aside.
Filling: 1 box of cottage cheese, 2 eggs, well beaten, 1 tsp salt,
2 T sugar, mix well. Roll dough, spread with the above lukewarm buttered
crumbs, stretch dough by hand until paper thin. Spread filling on dough.
Roll like a jelly roll. Place it in a cheese cloth or dish towel; tie each
end and in the middle with a string, place it in boiling water and boil it
very slowly for one hour. When cooked, untie, unwrap, cut it in 2 inches
long pieces, place it on platter, top it with browned buttered crumbs to
which you may add a tablespoon of sugar if you like it sweet and serve
---------------------------------
Sirovi Struklji (Cottage cheese dumplings)
Base recipe
Dough:
1.5 cups flour
1 tablespoon butter
1/4 teaspoon salt
1 egg, room temperature
6 tablespoons lukewarm water
Measure flour into mixing bowl. Cut in butter. Add salt, egg, and water.
With bowl slightly tipped, begin mixing egg and water with a fork.
Gradually mix in flour until all is absorbed. Place on a floured board
and knead by hand, until the dough is smooth, about 20 minutes. Use your
judgement if more flour is needed (dough should not be sticky). Roll out
to about 6 inches; spread with warm melted butter and let stand (covered
with a bowl) for 1/2 hour or more.
Fillling:
1 pound dry cottage cheese
1 cup sour cream
3 egg yolks stiff
1/2 teaspoon salt
2 egg whites, beaten
Mix together the cottage cheese, sour cream, unbeaten egg yolks, and salt.
Mix well. Fold in stiffly beaten egg whites; set aside. Flour large cloth
covering table (about 36 x 40 inches). Pick up dough and flip a few times
in the hands. Place on floured cloth and proceed to pull the dough the
entire width and length of the table. Cut off thickened edge around dough.
Spread filling on pulled dough and roll up into tight roll jelly-roll
fashion. Wet a linen towel (about 30 inches long). Wrap the roll in the
towel, tie one end with string, then wind the string around the roll and
fasten it at the other end. Place in boiling salted water and simmer for
30 minutes. When cooked, drain, unwrap roll and cut into about 2-inch
slices. Top with crumbs browned in butter.
Pehtranovi/Metini Struklji
(Tarragon/mint rolled dumplings)
Follow base recipe. Filling:
4 tablespoons chopped fresh tarragon/mint leaves
2 cups sour cream
3 egg yolks
4 tablespoons sugar
2 egg whites, beaten stiff
2 tablespoons bread crumbs
Mix together the tarragon/mint, sour cream, unbeaten egg yolks, and sugar.
Mix well. Fold in stiftly beaten egg whites. After spreading the filling,
sprinkle with bread crumbs.
There are over 60 kinds of struklji.
----------------------------------------
Slovene recipes: Struklji
("Struklji, pronounce as: shtrooclee)
Struklji are a "multi-purpose" dish: they can be served as a side-dish
with game or any dark meat with a heavy sauce, as an independent
course (usually with a salad) or as a dessert (with a sweetened cream
sauce or just dusted with sugar).
--
Buckwheat dough:
1 litre buckwheat flour
0.1 kg wheat ("white") flour
1 litre boiling water, slightly salted
Scald the buckwheat flour with boiling water, mixing with a wooden
spoon, allow to cool just enough that you can knead the dough with
your hands. Knead in the wheat flour and roll out the dough about 2-3
mm thick immediately, cut off any thicker or crooked edges and spread
the filling (see further). Roll the dough and prepare for cooking (see
further).
--
Wheat dough:
0.5 kg "soft" wheat flour
2 eggs
2 Tsp lemon juice
2 Tsp vegetable oil
warm water as needed
a pinch of salt
Mix the flour, eggs, oil, lemon juice, salt (with your hands!),
adding enough warm water to form a thick, but pliable dough. Knead
well until the dough is smooth. Form one or several "buns", oil
the surfaces and allow the dough to rest for at least one hour on
a surface dusted with flour.
Roll out the dough just to make it flat, then continue stretching
it using the backs of your hands, the dough should be stretched to
approximately 1 mm thick or less. Cut of the thick edges, spread
with filling and prepare for cooking.
--
Walnut
Mix:
1/2 litre freshly ground walnuts
2 eggs
0.25 l heavy or whipping cream
3 Tsp dry bread-crumbs
ground cinnamon
ground cloves
lemon zest (grate lemon peel)
add 0.1 kg sugar (if intended for dessert only)
--
Walnut and honey
Mix:
1/2 litre freshly ground walnuts
2 eggs
6 Tsp honey
0.08 kg softened butter
3 Tsp dry bread-crumbs,
ground cinnamon
ground cloves
lemon zest
--
Cottage cheese
Mix:
1 kg fresh, smooth, unsalted cottage cheese (pot cheese)
2 eggs
4 Tsp whipping cream
3 Tsp dry bread-crumbs
50 g melted unsalted butter
add one cup rasins or sultanas, soaked in dark rum (for dessert only)
0.2 kg sugar (for dessert only)
--
Tarragon
Mix:
6 Tsp freshly chopped tarragon
0.1 kg softened unsalted butter
1 egg
0.1 kg sugar
--
Tarragon
Mix:
8 Tsp freshly chopped tarragon
0.25 kg fresh unsalted cottage cheese
2 egg-yolks
0.25 litre whipping cream
3 Tsp dry bread-crumbs
0.15 kg sugar (for dessert only)
After spreading the filling on the dough, roll the dough tightly,
making sure that there are no air pockets in the roll. Uncooked
buckwheat roll should be about 5 cm thick, wheat up to 10 cm.
Moisten a thin linen cloth, wringing out excess water, spread the
cloth on a flat surface and dust lightly with dry bread-crumbs.
Wrap the struklji tightly with the cloth and tie both ends -- the
cloth should cover the struklji roll at least twice.
Bring 1 litre salted water to boil, drop the roll into boiling
water and cook for 1/2 hour. Remove immediately, unwrap and cut
into serving pieces. Brown some bread-crumbs on butter and pour
over struklji, serve hot. If served as a dessert with cream sauce,
serve the sauce separately. Guests should add sugar to taste. (Cream
sauce: mix equal volumes of lightly whipped cream and sour cream,
sugar lightly)
If you want to cook several rolls at a time, but wish to re-warm
them, do not unwrap, freeze the struklji in their linen wrap, then
re-warm by cooking in slightly salted water for 5-10 minutes.
----- Original Message -----
From: Joette
To: phaedrus
Sent: Thursday, July 18, 2002 3:32 PM
Subject: Tuna Fish & peas
> Hi there,
>
> Cool site! Can you possibly find the recipe for tuna fish and peas on
> toast?
>
> I can't believe the difficulty I've had finding it.
>
> Thank you very much!
>
> Joette
Hi Joette,
No problem. Below are a few variations.
Phaed
Tuna On Toast
Ingredients :
1 can family size tuna
1 can peas
1 can cream of celery soup
Preparation :
Combine and heat. Serve on toast.
----------------------------------
Cream Tuna On Toast
Ingredients :
3 tbsp. margarine
2 tbsp. flour
1 can evaporated milk
1/2-1 c. whole milk
1 (6 oz.) can tuna, drained
1 can peas, drained
1 can corn, drained
Salt and pepper
Preparation :
Melt margarine - remove from heat. Add flour and stir until
smooth. Add milk (a little at a time) over low heat - stir. Bring
to a boil and then add other ingredients. Serve over toast. Quick
and easy!
----------------------------------
Creamed Tuna On Rice (Or Toast)
Ingredients :
2 tbsp. margarine
4 tbsp. flour
2 c. milk
1 lg. can tuna, drained
1 lg. can peas, drained
Rice, cooked as directed on pkg.
Preparation :
In large skillet, melt butter. Add flour and mix until mixture
is smooth and creamy, not lumpy. Add about 1 cup of milk and mix
well. Let cook 5 to 10 minutes, then add the other cup of milk.
Cook mixture for a few minutes until it becomes thickened. Add tuna
and peas, mix well. Cook a few minutes, then serve the tuna mixture
on top of rice or toast if you choose. Serves 4 to 6.
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